On food and cooking the science and lore of the kitchen ( PDFDrive ) 1413

horseyorstable-like(p.738)
Ales develop a characteristic tartness and
fruitiness from their diverse group of
fermentation microbes. Lagers have a more
subdued aroma, part of whose foundation is
cooked-corn-like DMS (dimethyl sulfide),
which comes from a precursor in the lightly
roastedmaltandisproducedwhilethewortis
boiled and then cooled. But there’s
tremendous variation in the flavors of these
basic beers. Rich and somewhat sweet brews
— porter, stout, barley wine — can even go
wellwithdesserts.
Inadditiontothemanyvariationsonthe
twothemesofbeerandale,therearetwo
kindsofbeerthatareworthspecialmention
fortheirdistinctiveness.
BeersLowinCalories,Alcohol,andBeer
Flavor
Nowadays there are versions of beer for


people who like beer but don’t want to
consume alcohol, or want to consume
alcoholbutreducetheirintakeofcalories.
A standard 12 oz/360 ml container of
Americanlagercontainsabout14gramsof
alcohol and 11 grams of carbohydrate, for
a total of about 140 calories. Low-calorie
“light” or “dry” beers have 100–110
calories, a savings produced by using a

lower proportion of malt and adjuncts to
water,andthenaddingenzymesthatdigest
moreofthecarbohydratesintofermentable
sugars. The fermentation then produces a
brew with only a slightly lower alcohol
content,butabouthalfthesugarchains—
andverylittlebody.
“Nonalcoholic beers” can be made by
modifying the fermentation so that the
yeasts produce little alcohol (very low
temperatures, abundant oxygen), or by
removing the alcohol from normally
fermented beer using a molecular version